Holy moley, grilled guacamole? Well, yes! Have you tried it? If not, you should. It's easy, smoky and so, so good. Here's how to make it.

Grilled guacamole is very simple: Just grill the avocados. This doesn't have to be terribly neat or scientific; just peel the avocados and throw them on the grill for a few minutes. If you don't have a grill, try cooking them for a few minutes under the broiler or on a grill pan.

The result is a lightly smoky, rich and silky guacamole. I love all sorts of nontraditional additions to guacamole, but with this recipe I was a purist: I smashed the grilled avocados with nothing more than a bit of lime juice, salt and pepper. (If you like you can add some garlic, onion or cilantro.)

It is some of the most delicious guac you will ever taste. The rich, smoky flavor is a subtle and unforgettable twist on an old favorite.

Grilled Guacamole

Serves 2 to 4.

4 Hass avocados, ripe but not squishy

Olive oil

1/2 lime

Kosher salt and freshly ground pepper

1 clove garlic, minced or pressed (optional)

1/4 red onion, finely chopped (optional)

1/3 cup cilantro, finely chopped (optional)

Heat a gas or charcoal grill and oil the grate lightly. Split each avocado skin with a sharp knife, just piercing the skin. Peel the skin away, leaving the avocado whole. Cut the avocado in half lengthwise, and remove and discard the pit. Lightly brush each avocado half with olive oil.

Arrange the avocado halves on the grill and cover. Grill for about 5 minutes, then flip. Cover and grill for another few minutes, or until the avocados are heated through and have grill marks. (Keep an eye on them; I recommend doing them on a low heat; depending on your grill it could take less -- or more! -- time.)

Take the avocados off the grill and let them cool slightly. Smash them with a fork and stir in the juice from half a lime, and salt and pepper to taste. Add garlic, onion and cilantro, if you wish. Serve immediately with chips.

Grilled Guacamole

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